Simply Irresistible Chocolate Bundt

Indulge in the ultimate chocolate experience with this incredibly moist, rich, and intensely flavorful Chocolate Bundt Cake. Draped in a luscious, glossy chocolate ganache, this dessert is a true masterpiece that promises to delight every chocolate lover. Forget complicated techniques; this easy-to-follow recipe ensures a perfect, show-stopping cake every time, making it ideal for any occasion, from casual family gatherings to elegant celebrations. Its deep chocolate hue and sophisticated presentation make it a centerpiece that’s as delightful to look at as it is to eat.

Why You’ll Fall in Love with This Easy Chocolate Bundt Cake

This isn’t just another chocolate cake recipe; it’s a culinary journey designed for simplicity and maximum flavor. Crafted for ease without compromising on decadence, this chocolate bundt cake will quickly become your go-to dessert for countless reasons:

• Effortless Preparation: This simple chocolate bundt cake recipe stands out for its incredible ease and accessibility. You won’t need a fancy stand mixer or a lengthy list of complicated steps. It’s a true one-bowl wonder that allows even novice bakers to achieve professional-level results with minimal fuss and effort. The joy of baking has never been so uncomplicated.
• Unforgettable Flavor and Texture: Prepare your taste buds for an unparalleled experience. This is arguably the best chocolate bundt cake you will ever eat! It boasts an exquisitely tender, ultra-moist crumb that virtually melts in your mouth. Each bite is packed with a deep, robust, and utterly scrumptious chocolate flavor, a testament to its thoughtfully selected ingredients and perfect balance. The fudgy texture is simply irresistible.
• Versatility for Any Occasion: Its elegant shape and universally loved flavor make this chocolate bundt cake incredibly versatile. Whether you’re planning for festive holidays, hosting a lively party, contributing to a potluck, celebrating a special birthday, or simply craving a delightful, comforting dessert for a quiet evening at home, this cake is perfectly suited. It effortlessly elevates any gathering and brings joy to every plate.

If you’re a fan of delightful homemade cakes and looking to expand your baking repertoire, be sure to explore some of our other cherished recipes. Our Italian Love Cake offers a unique combination of rich cake and creamy ricotta cheesecake. For a taste of summer, the refreshing Strawberry Shortcake Recipe is a classic choice. If you crave something deeply rich and satisfying, try our Mississippi Mud Cake. For a lighter, yet equally indulgent option, our Easy Coconut Cake is a tropical dream. And for individual portions of pure chocolatey goodness, our Chocolate Cupcakes are always a hit with kids and adults alike.

For a detailed breakdown of all ingredients, precise measurements, and step-by-step instructions, please refer to the comprehensive recipe card located further down this page. It contains everything you need to bake this perfect chocolate bundt cake.

How to Bake the Perfect Chocolate Bundt Cake

Creating this magnificent chocolate bundt cake is a surprisingly straightforward process, despite its impressive appearance. Each step is designed to be simple and easy to follow, ensuring a delightful outcome. Follow these clear instructions for a dessert that will undoubtedly earn you rave reviews and requests for the recipe:

1. 1. Prepare Your Pan: Begin by preheating your oven to a consistent 350 degrees F (175 degrees C). Proper bundt pan preparation is the single most crucial step to ensure your beautiful cake releases without a hitch. Generously coat a 10-cup bundt pan. You can use a high-quality baking spray that contains flour (our preferred method), or you can meticulously grease every crevice of the pan with softened butter or shortening, then dust it thoroughly with all-purpose flour, tapping out any excess. This creates a vital non-stick barrier. For an extra layer of protection and to almost guarantee a clean release, place the prepared pan in the freezer while you assemble the cake batter. This temperature shock prevents sticking.
2. 2. Combine Dry and Wet Ingredients Separately: In a medium-sized bowl, meticulously whisk together all of your dry ingredients until they are thoroughly combined. This includes the all-purpose flour, rich Dutch-processed cocoa powder (which imparts a deep, dark color and mellow chocolate flavor), baking soda, baking powder, granulated sugar, and a pinch of kosher salt. Ensuring these are well mixed prevents lumps and ensures the leavening agents are evenly distributed throughout the batter. In a separate, larger bowl, whisk together the full-fat buttermilk, two large eggs (ensure both buttermilk and eggs are at room temperature for better emulsification and a smoother batter), warm strong black coffee (this is a magical secret ingredient that intensely amplifies the chocolate flavor without leaving a coffee taste), vegetable oil, and pure vanilla extract. The warmth of the coffee also helps to “bloom” the cocoa powder, unlocking its full aromatic potential.

   
   

   
   

3. 3. Combine Batter & Fill Pan: Once your dry and wet ingredients are prepared, gradually add the dry mixture to the wet mixture. Stir gently with a whisk or spatula until they are just combined and no streaks of dry flour remain. It is absolutely crucial not to overmix the batter at this stage, as excessive mixing can develop the gluten in the flour too much, leading to a tough, dry cake. The batter for this particular chocolate bundt cake is designed to be quite loose and runny; this consistency is key to its incredible moistness. Pour the velvety cake batter evenly into your meticulously prepared and chilled bundt pan. To eliminate any hidden air bubbles that could lead to voids or tunnels in your baked cake, gently tap the pan a few times on your kitchen counter. This helps the batter settle into all the intricate crevices of the bundt pan, ensuring a perfectly formed cake.

   
   

   
   

4. 4. Bake & Cool Properly: Carefully transfer the bundt pan to your preheated oven. Bake for approximately 40-50 minutes. Remember that baking times can vary slightly depending on your specific oven, so it’s always best to keep a close eye on your cake. To test for doneness, gently insert a wooden toothpick or a thin skewer into the center of the cake; if it comes out clean with no wet batter attached, your cake is perfectly baked. Avoid the common pitfall of overbaking, as this is the primary cause of dry, crumbly cakes. Once baked, remove the cake from the oven and allow it to cool in the pan for a critical 15 minutes. This resting period is crucial as it allows the cake’s structure to firm up slightly, making it much easier to unmold without breaking. After 15 minutes, carefully invert the cake onto a wire rack or your chosen serving plate to cool completely. Cooling on a wire rack ensures air circulates all around the cake, preventing the bottom from becoming soggy due to trapped steam.

   
   

   
   

5. 5. Prepare & Apply Ganache: While your cake cools to room temperature, prepare the luxurious chocolate ganache. Place the semi-sweet chocolate chips into a microwave-safe bowl. Melt the chocolate in the microwave in short 20-30 second intervals, stirring thoroughly after each interval. Continue this process until the chocolate is completely melted and beautifully smooth, without any lumps. Next, gently warm the heavy cream in a separate small saucepan over low heat or in the microwave until it’s just simmering; do not let it boil vigorously. Pour the warm heavy cream over the melted chocolate chips. Add the vanilla extract and stir continuously with a whisk or spatula. The mixture will initially look separated, but keep stirring until it transforms into a silky, well-combined, and smooth ganache. Allow the chocolate ganache to cool for about 5 minutes, letting it thicken slightly to a pourable consistency. Once the bundt cake is completely cool, artfully drizzle the warm ganache over the top, allowing it to cascade elegantly down the fluted sides. You can serve this decadent chocolate bundt cake immediately for a warm, gooey ganache experience, or allow the ganache to set completely for a firmer, polished finish. Garnish with delicate chocolate shavings, fresh raspberries, or a dusting of cocoa powder for an extra touch of elegance.

   
   

   
   

Baking Secrets: Tips for the Best Chocolate Bundt Cake

Achieving a consistently perfect bundt cake, one that is moist, flavorful, and beautifully unmolded, comes down to a few key techniques and insider tips. Incorporate these baking secrets to elevate your dessert and ensure a flawless result every time:

• Accurate Ingredient Measurement: In baking, precision is paramount. Always measure your flour and cocoa powder properly to avoid a dry or dense cake. First, aerate the flour (fluff it up with a spoon in its container), then gently spoon it into your dry measuring cup, and finally, level it off with a straight edge (like the back of a knife). Never scoop directly from the bag, as this compacts the flour and leads to inaccurate measurements.
• Room Temperature Ingredients are Key: This is a golden rule in baking! Ensure your eggs and buttermilk are at room temperature before mixing. Room temperature ingredients emulsify more effectively with each other, creating a smoother, more uniform batter. This leads to a finer, more tender crumb in your final cake, ensuring superior texture and consistency.
• Mastering the Bundt Pan Preparation: The intricate designs of bundt pans are beautiful but can be tricky, making proper preparation crucial. Generously grease and flour every nook and cranny of your bundt pan! Don’t be shy. Using a high-quality baking spray that contains flour is highly recommended. Alternatively, meticulously brush softened butter or shortening into all indentations, then dust thoroughly with all-purpose flour, tapping out any excess. For an extra layer of protection against sticking, place the prepared pan in the freezer for 10-15 minutes after coating. This baker’s trick creates a thermal shock when the pan hits the warm batter, almost guaranteeing your cake won’t stick and will release cleanly.
• The Magic of Warm Coffee: Do not skip the warm strong black coffee in this recipe! While you won’t taste coffee in the final baked product, it acts as a phenomenal flavor enhancer for chocolate. The warm liquid helps to “bloom” the cocoa powder, deepening its color and intensifying its already rich chocolate flavor. It truly adds an unparalleled depth. If you absolutely prefer, warm water can be substituted, but we highly recommend the coffee for its transformative effect.
• Eliminate Pesky Air Bubbles: After pouring the batter into the prepared bundt pan, gently tap the pan on your kitchen counter a few times. This simple but effective step helps to release any trapped air bubbles from the bottom of the cake batter, ensuring a smooth, even texture and preventing unsightly large gaps or tunnels in your finished cake.
• Mindful Baking Time: Begin checking your cake for doneness around the 40-minute mark. Overbaking is the arch-nemesis of a moist cake and the most common reason for a dry outcome. Once a wooden toothpick inserted into the thickest part of the center comes out clean with no wet batter attached, take it out of the oven immediately. A minute too long can significantly impact the cake’s moisture content.
• Cooling with Patience: Allowing the cake to cool in the pan for the recommended 15 minutes after baking is absolutely vital. This crucial resting period gives the cake’s delicate structure time to set and firm up before you attempt to invert it. Rushing this step can easily cause the cake to break, crack, or crumble, undoing all your hard work.
• Alternative Ganache Melting Method: If you don’t have a microwave, or simply prefer a more traditional method for making the ganache, you can melt the chocolate on the stovetop using a double boiler. Place the chocolate chips in a heat-proof bowl set over a slightly larger saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Stir gently and continuously until the chocolate is completely melted and smooth. Crucially, be very careful not to let any boiling water or steam get into the chocolate, as this can cause it to seize and become unusable.
• Ganache Consistency is Key: For your chocolate ganache, always use heavy cream (also known as whipping cream). Lower-fat dairy products like half-and-half or milk will not provide the necessary fat content to create a stable, smooth, and perfectly setting ganache. The high-fat content of heavy cream is essential for that luxurious, pourable, and ultimately set consistency.

Creative Variations for Your Chocolate Bundt Cake

While this chocolate bundt cake is utterly perfect as written, it also serves as a fantastic, versatile canvas for your culinary creativity. Here are a few exciting ideas to personalize your next bake, adapting it to different tastes or available ingredients:

• Buttermilk Substitute Made Easy: If you find yourself without buttermilk in your fridge, there’s no need to fret or make an extra trip to the store! You can easily make your own homemade version. Simply measure 3/4 cup of regular milk (whole, 2%, or even a non-dairy alternative) and stir in 2 1/4 teaspoons of white vinegar or fresh lemon juice. Let it sit undisturbed for 5-10 minutes until it slightly curdles and thickens. Voila – instant buttermilk, ready for your recipe!
• Cocoa Powder Alternatives & Considerations: This recipe specifically calls for Dutch-process cocoa powder because it has been treated with an alkali to neutralize its acidity. This process results in a significantly darker color and a milder, less acidic, and more mellow chocolate flavor compared to natural unsweetened cocoa powder. If you can only find unsweetened natural cocoa powder, you can substitute it, but be aware that the texture, color, and overall flavor profile of your cake will be different. Natural cocoa powder is more acidic and reacts differently with baking soda, potentially resulting in a slightly lighter colored and tangier cake with a different lift. For the authentic deep chocolate taste and stunning dark appearance of this particular recipe, Dutch-process is highly recommended.
• Alternative Glazes and Toppings: While the luscious chocolate ganache is undeniably decadent and pairs perfectly, you can easily switch up the topping for a different flavor or simpler presentation. For a minimalist yet equally elegant finish, skip the ganache entirely and generously dust the cooled cake with powdered sugar. A simple vanilla glaze (made from powdered sugar, a touch of milk, and vanilla extract) or a tangy cream cheese frosting would also be absolutely delightful and offer a pleasant contrast to the rich chocolate.
• Flavorful Add-ins for Extra Texture: To add an exciting new dimension of texture and bursts of flavor, consider gently folding in a handful of delicious add-ins into your cake batter just before pouring it into the pan. Excellent choices include semi-sweet chocolate chips (for double chocolate intensity), finely chopped nuts like walnuts or pecans, or even dried fruits such as tart cherries or sweet raspberries. These additions will create delightful surprises in every slice.
• Embrace Spiced Chocolate: For those who love a hint of warmth and complexity in their chocolate desserts, consider adding a pinch of ground cinnamon, a tiny dash of chili powder (for a subtle Mexican hot chocolate vibe), or a teaspoon of instant espresso powder to the dry ingredients. These spices won’t overpower the chocolate but will instead amplify its richness and add a sophisticated, warm note to your bundt cake.

Frequently Asked Questions (FAQs)

Explore More Delightful Bundt Cake Recipes

If you’ve fallen in love with the charm, elegance, and surprising ease of bundt cakes, we have more wonderful recipes for you to explore and try in your kitchen. Each one offers a unique flavor profile and a satisfying baking experience:

Easy Chocolate Bundt Cake Recipe

A truly rich, intensely moist, and fudgy chocolate bundt cake generously covered in a decadent chocolate ganache. Perfect for any celebration or a simple sweet craving.

5 out of 5 stars from 1 vote

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Course: Cake, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 50 minutes

Servings: 12

Calories: 349 kcal

Author: Leigh Harris

Ingredients

Bundt Cake

• 1 1/2 cups All-purpose flour
• 3/4 cup Dutch-process cocoa powder
• 1 1/2 tsp Baking soda
• 3/4 tsp Baking powder
• 1 1/2 cups Granulated sugar
• 1 tsp Kosher salt
• 3/4 cup Full fat buttermilk (room temperature)
• 2 large Eggs (room temperature)
• 1 cup Strong black coffee (warm)
• 1/4 cup Vegetable oil
• 1 tsp Vanilla extract

Chocolate Ganache

• 1 cup Semi-sweet chocolate chips
• 1/2 cup Heavy cream
• 1/2 tsp Vanilla extract

Instructions

Bundt Cake Preparation

1. Preheat oven to 350 degrees F (175 C). Generously coat a 10-cup bundt pan with baking spray that contains flour, or thoroughly grease and flour the bundt pan. Place the prepared pan in the freezer while you prepare the cake batter to help prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, granulated sugar, and kosher salt. Ensure all dry ingredients are well combined.
3. In a large bowl, whisk together the full-fat buttermilk, large eggs, warm strong black coffee, vegetable oil, and vanilla extract until smooth. Make sure eggs and buttermilk are at room temperature for best results.
4. Gradually add the whisked dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix the batter; it will be quite loose and runny, which is normal for this moist cake. Pour the cake batter evenly into the chilled bundt pan. Lightly tap the pan on the counter a few times to release any air bubbles.
5. Bake for 40-50 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Do not overbake. Let the cake cool in the pan for 15 minutes. This is important for its structure. Then, carefully invert the cake onto a wire rack or a serving plate to cool completely before applying ganache.

Chocolate Ganache Preparation

1. Place the semi-sweet chocolate chips into a microwave-safe bowl. Melt the chocolate in the microwave in 20-30 second intervals, stirring well after each interval until the chocolate is completely melted and smooth.
2. In a separate small saucepan or microwave, gently warm the heavy cream until it’s just simmering. Pour the warm heavy cream over the melted chocolate chips. Add the vanilla extract. Stir continuously with a whisk or spatula until the mixture is silky, smooth, and well combined.
3. Allow the chocolate ganache to cool for about 5 minutes, letting it thicken slightly. Once the cake is completely cool, artfully drizzle the ganache over the top of the cake, allowing it to cascade down the sides.
4. Serve immediately for a warm ganache, or allow the ganache to set completely before serving for a firmer, polished finish. Garnish with additional chocolate shavings or fresh berries if desired.

Notes

• Proper Flour and Cocoa Measurement: Always aerate your flour and cocoa powder before measuring. Spoon it lightly into a measuring cup and level off with a straight edge for accuracy.
• Room Temperature Matters: Ensure eggs and buttermilk are at room temperature. This helps create a smoother batter and a more tender, even cake crumb.
• Bundt Pan Preparation is Crucial: Generously grease and flour your bundt pan, covering every crevice. Freezing the prepared pan for a few minutes before adding batter is a baker’s secret to prevent sticking.
• Coffee for Flavor: The strong black coffee enhances the chocolate flavor significantly without imparting a coffee taste. Warm coffee helps “bloom” the cocoa powder.
• Avoid Overmixing: Overmixing develops gluten, leading to a tough cake. Stir the dry and wet ingredients only until just combined.

Nutrition Information (per serving)

Calories: 349 kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g |
Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g |
Trans Fat: 0.05g | Cholesterol: 45mg | Sodium: 365mg |
Potassium: 261mg | Fiber: 4g | Sugar: 32g |
Vitamin A: 223IU | Vitamin C: 0.1mg | Calcium: 59mg |
Iron: 3mg